What's your next brew

[Bigbre04]

Well depends on your grist and a few other factors.

Rice alone has trouble converting itself so you'll need exogenous enzymes to help in conversation.
Some yeast nutrients also help with the availability of Free Amino Nitrogen Rice its lower in FAN than a barley grist this keeps the yeast pumped for the fermentation.

Other than that it's just like any other fermentation

I've been using Lallamands Nova Lager yeast and really loved how clean and sulphur free they've turned out.

I love Nova, I keep it in stock and produce several of my beers with it. It is amazing, except that it really struggles after a few generations. It basically reverts back to a more traditional lager yeast. My yeast management is very very basic here, but I have gotten a few generations with decent fermentations.

I have Yeast-Life-O on hand as well as Yeastex-82. I think that the YLO is meant for these applications, but I could be wrong.

I assume that you are not using any barley?

 

[GFHomebrew]

I love Nova, I keep it in stock and produce several of my beers with it. It is amazing, except that it really struggles after a few generations. It basically reverts back to a more traditional lager yeast. My yeast management is very very basic here, but I have gotten a few generations with decent fermentations.

I have Yeast-Life-O on hand as well as Yeastex-82. I think that the YLO is meant for these applications, but I could be wrong.

I assume that you are not using any barley?

Yeah I've gone 3 generations with it now my second pitch in between each Gen is on the cake from that last generations otherwise I'd be on Gen 6-7.

I've been spinning a starter saving some yeast in jar - fermenting - racking off the beer- then pitching next brew onto that cake. Then I clean the fermenter and use the saved starter to recycle the same as above.

I've noticed with Gluten free fermentations with rice and buckwheat that my attenuation is crap I'm a best getting 70% attenuation a far cry from 80% + on a more traditional barley ferment and that's usually with or without some nutrient to help it along.

I use Ondea Pro Enzyme blend I've read that some of the proteases or another Enzyme might actually be playing against the attenuation limit in the wort.

But I can't back this up only it matches up with what I'm seeing in my fermentations.

I will have to try a batch with only amylase Enzymes but I do love the betas Glucanase and proteases in the Ondea Pro for a smooth efficient lauter and aiding in a bit of head retention.

Yeah I'm not using barley- wheat- rye (no problem ) in my brews I'm Ceoliac meaning just tiny ppms F with my small intestine lol.

If your a Coeliac Hombrewer I'd be glad to pic your brains on your process and such further.

Either ither I'm glad to help with alternate grain fermentation you'd be amazed what you can brew with some additional enzymes

 

[west1m]

I can't see you picking someone else's brain on GF brewing, you have become the GF Guru!

 

[GFHomebrew]

I can't see you picking someone else's brain on GF brewing, you have become the GF Guru!

Thankyou I have much to learn.

It's one of them hobbies where the more you know the more you find you don't know

 

[RoadRoach]

Thankyou I have much to learn.

It's one of them hobbies where the more you know the more you find you don't know

Isn’t that the primary trait of any hobby worrh the time?

 

[GFHomebrew]

As per the title can brew this one for a tenner !
https://www.brewersfriend.com/homebrew/recipe/view/1396825/poor-man-s-gf-beer

 

[Minbari]

Gonna have another go at my ipa with juniper berries

Bathtub IPA
American IPA

6.8% / 15.8 °P

IPA infused with juniper berries

Recipe by

Bent Nail

All Grain
Malts (11 lb 9 oz)
6 lb 8 oz (56.2%) — Briess Pale Ale Malt 2-Row — Grain — 1.9 °L

4 lb (34.6%) — Avangard Vienna Malt — Grain — 2.8 °L

8 oz (4.3%) — Weyermann Caramunich I — Grain — 38.2 °L

8 oz (4.3%) — Weyermann Carared — Grain — 18.3 °L

1 oz (0.5%) — Briess Chocolate — Grain — 350 °L


Hops (12.25 oz)
4 oz — juniper berries (Whole) 0% — Boil — 60 min

1 oz (45 IBU) — Chinook 13% — Boil — 60 min

0.75 oz (26 IBU) — Chinook 13% — Boil — 30 min

0.5 oz (2 IBU) — Cascade 5.5% — Boil — 5 min

4 oz — juniper berries (Whole) 0% — Dry Hop — 7 days

1 oz — Amarillo 9.2% — Dry Hop — 7 days

1 oz — Cascade 5.5% — Dry Hop — 7 days


Miscs
3 g — Calcium Chloride (CaCl2) — Mash

2 g — Epsom Salt (MgSO4) — Mash

4 g — Gypsum (CaSO4) — Mash


Yeast
1 pkg — Fermentis US-05 Safale American 81%


Fermentation
Primary — 68 °F — 14 days


Carbonation: 2.4 CO2-vol

 

[Josh Hughes]

In the next few days I’ll brew a Helles/Festbier to have ready for Oktoberfest. Probably just take my Helles and add some extra munich and call it day. I didn’t make a normal strength Festbier this year for the festivities. Last year I didn’t get much help drinking it so I’ll keep it at 5% and under this year.

 

[Donoroto]

Going to buy the ingredients for the 3rd quarter community brew from @Over The Cliff Brewing. It looks very tasty!
I can't (easily) get the CALI yeast, so I am thinking US-05. I am trying to keep the recipe as faithful as I can, and can make any adjustments when I brew it again.

 

[Josh Hughes]

Next up for me is a Dunkel sometime in August. I brewed 3 times in July so I’m stocked up. September I’ll squeeze in @Over The Cliff Brewing Community brew.

 

[WesBrew]

Next up for me is a Dunkel sometime in August. I brewed 3 times in July so I’m stocked up. September I’ll squeeze in @Over The Cliff Brewing Community brew.

Thats a lot of Dunkel! I need to get off my butt and get some German Brews going for fall but have so many i want. Helles, Pils, marzen, bock , & Schwarzbier all sound good. so does a dunkel.

 

[RoadRoach]

I’m sorta back in the swing of things since our renovations were paused for the summer. I need something to do on top of S33, or some Notty. Both brews seem to have finished, and I’m planning to bottle the Wit tomorrow and the brown on Thursday or Saturday. I decided to do a batch of Rapier Wit the same way I started (in a bucket in a downstairs closet), and put the brown in the frigideezer. The Smoked Porter is getting better with age, but it’s still a little bitey due to the smoked malt. Probably won’t do this one again.

 

[RoadRoach]

Next up for me is a Dunkel sometime in August. I brewed 3 times in July so I’m stocked up. September I’ll squeeze in @Over The Cliff Brewing Community brew.

What’s your favorite Dunkel recipe? Wanna try something new, and I love German beers

 

[Josh Hughes]

Thats a lot of Dunkel! I need to get off my butt and get some German Brews going for fall but have so many i want. Helles, Pils, marzen, bock , & Schwarzbier all sound good. so does a dunkel.

The three July brews were Helles and Festbier, not all Dunkel although I wouldn’t mind it

 

[Josh Hughes]

What’s your favorite Dunkel recipe? Wanna try something new, and I love German beers

I’ll share it in a few but I like to go 98% Munich and 2% carafa special, 25 IBU. I sometimes add pilsner or red x. Depends on what I have. I do like to add 1-2% melanoidan though.

 

[Josh Hughes]

https://www.brewersfriend.com/homebrew/recipe/view/1070922/munich-dunkel-
https://www.brewersfriend.com/homebrew/recipe/view/1340954/holschuh-dunkel-5
https://www.brewersfriend.com/homebrew/recipe/view/1271611/dunkel-5-gallon
These are the last few iterations I’ve brewed.

 

[WesBrew]

yes! 2% or under melanoiden is a nice touch for a lot of germans.

 

[Zambi]

Just double milled my grains for another batch of De Koninck taste-a-like
Split brew day as I am going to water the garden now.
Then mash etc & no chill.
Pitch will be tomorrow and somewhere in between I'll keg and bottle my Red ale

 

[Sandy Feet]

Time to plan a brew day for the Pre-Pro Porter. I enjoyed the hell out of the Saison while it lasted. It developed the way I wanted around 6-8 weeks and was tastier than hell since. It will probably be too damn hot, but if I remember to drink some water on top of the coffee and beer, I might be o.k.
I have the recipe planned. I just need to order it and make sure the wife doesn't have other plans for a Saturday morning.

 

[Craigerrr]

For me it is not so much "what" is my next brew, more "when" is my next brew. With weekends at the trailer, or weddings to go to, I don't think that I will have a chance to brew again until fall. Unless I do a midweek evening brew. Not sure I have the motivation to do that...